Thread: Semolina Flour
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Arri London
 
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Mark D wrote:
>
> Hi Cindy, Thanks for the reply. Sorry I didn't mention where I'm at,
> I'm in Southern New Mexico (A newbie here), so basically I'm living in
> the Mecca of horrible restaurants, and no decent import
> stores/butchers/etc/etc.
> Unfortunately, Wal Mart took over here in this town.


Do you have Wild Oats or Wholefoods down there? Any Asian shops?
Otherwise I can try to get you some from up here (ABQ) and 'export' it
to you for a price LOL.


>
> To respond to the other poster who replied to me, Yes, I understand that
> Semolina Flour is used largely for making Pastas, Gnocchi, etc., but
> have you ever used it for bread? (Or Pizza Dough)
>
> Sicilian styles of bread use this type of flour, and yes, you are right,
> it will make a dense bread that you have to have good teeth to eat, but
> makes for a very unbelieveably tasty bread.
>
> Try it sometime. You might be very surprised of the quality of this
> bread made from this flour.
> Mark